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It’s impossible to cook deer meat in a different way when you find out how to make this venison backstrap recipe! Our family loves venison fried however if you don’t like venison that is fried, there are other options. It’s also possible to have grilling venison with a marinade or pan-fried steak. This recipe is great for those who don’t like the gamey taste of venison. Even if you don’t mind the meaty flavor of deer, cooking it in a fryer is among the most well-known recipes because of how delicious it tastes! My father (the master of the art of cooking deer meat) claims that the secret ingredient to make the most delicious fried deer meat, depends on how it’s cut. I was able get an instant video of him cutting the meat , so you can see the process. You can see the video below! He suggested cutting against the grain will make it much more tender. If you want to soften a deer which is very tough, you can employ a knife to gently tap the pieces. For this recipe, it doesn’t take a lot and it’s all a matter of simple ingredients that you’ve probably got at hand! Find the complete recipe card here! 1. In a bowl, mix together water and 2 tablespoon salt. Put deer meat slices in salt water for a night when you’re in a position to do so, or at least an hour. 2. In a skillet over medium-high heat until it reaches 325°. 4. Dry the meat of deer using paper towels. (UPDATE The deer meat was dry.) We let the meat sit wet in the evening before, and then dipped it into flour. So it’s up to you! 7. The deer meat pieces coated in flour should be placed in the hot vegetable oil. Sprinkle some flour in the oil to measure its temperature. If the oil starts to bubble then it’s ready. 8. Flip the meat of deer after a couple of minutes, when the underside has a golden-brown. 9. Cook on the second side until cooked through and there is no sign of meat that is undercooked. 10. The meat that is cooked to perfection should be gray or brown, but not showing any sign of red. 11. Deer meat should be taken from the pan before placing on a plate or dish lined with towels to remove oil. OPTIONAL: We LOVE sprinkling Greek seasoning over the fried deer meat after it is prepared for frying to ensure the flavor is optimal! My husband and me like to sprinkle Cavender’s Greek Seasoning over the over the top of the dish after cooking so that it gives it a boost of flavor. If we are feeling frisky then we can add a little Frank’s Hot Sauce to the top. My sister would prefer to dip the deer meat in to milk, then in to flour prior to cooking, and she swears by it! While I would recommend soaking the deer meat in saltwater It’s not something you must do. It can help draw blood from the meat and eliminate a sour taste that it might possess. You can also put the venison into milk, that can to keep it moist and juicy. We do not recommend marinating venison in oils, dressings or other flavorings while cooking in this recipe. Marinating ingredients are not required aside from soaking in saltwater or milk for removing any gamey taste. Absolutely. It is advised to cut the tenderloin of deer or backstrap in tiny pieces prior to freezing. If you’re planning to cook it, you can chill it faster and it will already be cut in pieces for cooking. You can freeze it in food-safe bags or any other freezer packaging. If you’ve got leftover deer meat that has been fried, store the deer meat that has been cooled in an airtight container inside the refrigerator for 3-4 days. What is the best way to serve backstraps from venison? White gravy is a favorite alongside chorizo gravy and mashed potatoes. This romaine side salad and this roasted broccoli are also great vegetables to pair with it! If you’re hunting for more than venison in your freezer, you’ll enjoy the air-fryer deer meat which only takes about 5-7 mins to prepare! This venison chili recipe is excellent if you’ve got groundvenison. In a bowl, mix together 2 tablespoons of salt and water. Place deer meat pieces in salt water for a night if you’re able, or at least for an hour. In a large, heavy skillet cook vegetable oil until 325°F. Dry the deer meat using paper towels. (UPDATE — We let the deer meat remain overnight wet before dipping it in flour. So it’s up to you! The coated deer meat pieces should be put in hot vegetable oil. To check the temperature of the oil it is best to sprinkle a tiny amount of flour in the oil to see if it bubbles. If it’s bubbled, it’s prepared. Flip deer meat after a few minutes after the underside has a golden-brown. The second side must be cooked until the meat is tender. Inside the cooked meat will be brown or gray with no sign of red. For draining the oil, take the deer meat out of the pan and put it on a platter or dish lined with paper towels. For the best flavor weber e310 parts We love sprinkle Greek seasoning over deer’s carcass after it has been cooked. The information on nutrition is based on calculations by third parties and should be considered estimates. The nutrition content of products can differ based on the brands the measurement method, portion sizes, and other factors.